Ingredients
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1-2 pounds of boneless chicken breast cut into bite size cubes
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1 Tablespoon of peanut oil-however if you have a peanut allergy you can use vegetable oil
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2-3 cloves of garlic minced- if you do not like garlic you can leave it out
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1 medium onion diced- if you do not like onions you can leave it out
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2 cups of frozen carrots
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2 cups of frozen broccoli - if you cannot digest it can leave it out
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1 red bell pepper seeds removed and sliced into bite size strips can use frozen
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2 cups of frozen sugar snap peas
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1 cup of baby corn frozen- you can leave the corn and pepper out if you cannot eat it. I can't so I just used the carrots and peas.
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2 teaspoons of corn starch
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1 cup of chicken broth
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1/4 cup of soy sauce
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1/4 cup of stir fry sauce
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2-4 cups of white rice or if you prefer stir fry noodles

1 -2 pounds of boneless chicken breast cut into bite size cubes 1 Tablespoon of peanut oil-however if you have a peanut allergy you can use vegetable oil 2 -3 cloves of garlic minced- if you do not like garlic you can leave it out 1 medium onion diced- if you do not like onions you can leave it out 2 cup s of frozen carrots 2 cup s of frozen broccoli - if you cannot digest it can leave it out 1 red bell pepper seeds removed and sliced into bite size strips can use frozen 2 cup s of frozen sugar snap peas 1 cup of baby corn frozen- you can leave the corn and pepper out if you cannot eat it. I can't so I just used the carrots and peas. 2 teaspoons of corn starch 1 cup of chicken broth 1/4 cup of soy sauce 1/4 cup of stir fry sauce 2 -4 cups of white rice or if you prefer stir fry noodles

supplies
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sharp knife
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cutting board
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frozen vegetables of your choice
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oil peanut or vegetable
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soy sauce
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stir fry sauce
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corn starch
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chicken broth
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measuring cups and spoons
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whisk
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large frying pan with a lid
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spatula
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pot with to cook rice or your stir fry noodles
Directions
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Heat your oil on medium heat as you do not want it to splatter
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rinse your chicken if you choose to and cut into bite size cubes or strips once the oil is hot add in your chicken. add in batches if you need to. Cook until brown and no longer pink about give minutes .Do not stir it a lot .
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Once the chicken is done remove from pan and set aside and keep warm
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Add more oil to the pan if needed and add your vegetables stir for a few minutes to start the cooking process . Cook on medium heat with the lid on for 7 minutes. stir twice to keep from sticking.
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While the vegetables are cooking mix the corn starch, soy sauce, stir fry sauce and chicken broth until well mixed and there are no lumps
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Once the vegetables are done add the chicken back , and then add the sauce cook on medium high continually mixing until the sauce thickens about five minutes. If needed add about 1/4 teaspoon of cornstarch mixing well until mixed in and thick.
Serve over rice or stir fry noodles. Or if you prefer to eat it alone enjoy.